This Moroccan-inspired salad is by the husband and wife team behind the renowned London restaurant, Moro. It’s perfect for a light lunch and the creamy feta cheese cuts through the citrus and chicory beautifully.

Preparation Time:

15 minutes

===Ingredients (serves four):=== '

• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Pinch of caster sugar (if the vinegar is very acidic)
• 2 large oranges
• 23 heads of white chicory with any damaged outer leaves removed.
• Use whole leaves or sliced u 1 small bunch (about 20g) of flat-leaf parsley, leaves picked
• 1 tbsp fresh oregano leaves, coarsely chopped if very large
• 1/2 very small red onion, thinly sliced
• 100g feta cheese
• 150g walnut halves
• 50g oily black olives

Method:

Step 1: Whisk the dressing ingredients together until they have more or less emulsified. Season to taste with salt and pepper.

Step 2: With a small, sharp knife cut the rind and all of the pith off the oranges, keeping the oranges whole. Slice oranges into 5mm-1cm rounds and place in a large salad or mixing bowl.

Step 3: Add the chicory, parsley, oregano and onion, pour on the dressing and gently toss all the salad ingredients together.

Step 4: Crumble the feta on top, then sprinkle with walnuts and olives.

From Moro East by Sam and Sam Clark (£17.50, Ebury Press)